A crisp cabbage slaw with a creamy, pepper-flecked dressing for sandwiches and roasted vegetables.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 1 tbsp finely diced Aji Fantasy Peach, plus more to taste
- 400 g finely shredded cabbage
- 1 carrot, grated
- 100 g plain yogurt
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1/4 tsp salt
Method
- Whisk yogurt, vinegar, mustard, maple syrup and salt.
- Add pepper to the dressing and taste before increasing the amount.
- Toss with cabbage and carrot. Rest 10 minutes, then toss again before serving.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Aji Fantasy Peach Pepper
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
